The Ultimate Home Tour: Kitchen
"I recently saw a statistic where MTV is losing more viewers to the Food Network than to any other channel," says kitchen designer Matthew Quinn of Design Galleria. "It has become cool to cook. People are actually starting to use their kitchens, so you have to rethink the way they’re organized." For this kitchen, part of a 34,000-square-foot house on 12 acres in the Buckhead neighborhood of Atlanta, Quinn divided the 900-square-foot space into three sections: a 680-square-foot main kitchen, a 110-square-foot catering kitchen, and a 110-square-foot butler’s pantry. "I knew right away that the room was too big. You’d walk yourself to death trying to cook in it," he jokes. Dividing the room made the main kitchen more manageable.
The 110-square-foot catering kitchen, which is adjacent to the 680-square-foot main kitchen, is outfitted with a full set of appliances and durable Silestone countertops.To make the height of the entire space less imposing, Quinn installed a coffered ceiling. In the main kitchen, he hung a pair of gold-hued chandeliers. Throughout the room, he used a color palette that is warm and basic. "Green is actually a great neutral," he says. "We chose an Everglades granite that is honed, not polished, and has tones of gold and green in it and picks up those tones in some of the cabinetry and the green suede walls. It’s basic, but not bland."
The Downsview cabinetry conceals most of the appliances, including the refrigerators and the dishwasher. A cabinet that Quinn calls the "breakfast garage" contains the microwave oven, toaster, and coffeemaker. The first level of the two-tiered island holds a pair of stainless steel sinks and has a granite work surface; the island’s second level has a solid brass surface. The room’s focal point is the Scagliola hearth, which has a stone hood, a 60-inch range, a pot-filler faucet, and storage space for pots, pans, spices, and utensils. "The hood is so large, you could fit a Mercedes-Benz SLK Roadster underneath it," notes Quinn.
To the right of the hearth is the catering kitchen. The area is equipped with more durable surfaces, including Silestone countertops, and a full set of stainless steel appliances, all of which enable it to function as a complete and separate kitchen. "You can trash it without messing up the main kitchen," says Quinn. "It’s great for kids to experiment and have fun."
The butler’s pantry, located to the left of the hood, serves as a transitional space between the kitchen and dining room. The area includes a sink carved out of a solid block of marble and a cabinet for linens and napkin rings that is a reproduction of an 18th-century linen press. The walnut countertops and white cabinets conceal a wine cooler, ice maker, dishwasher, and refrigerator drawers.
Altogether the space’s sections feature three Miele dishwashers, three Dacor warming drawers and ovens, three full-size Sub-Zero refrigerators, and 12 gas burners. "Even if you don’t cook, it’s still a nice place to be in," says Quinn. "Everyone always ends up in the kitchen. This is really as much a space for the family to gather and have a bowl of ice cream as it is a space for them to throw elaborate dinner parties."